A lot has been said about the benefits of vitamins. The only trouble is that in our climate all sorts of fruit berries ripen only once a year. So in the winter you have to switch to tablets, dragees and other synthetic ersatz. And how you want to treat yourself to fresh berries! For example, cherries. And here we are rescued by homework. You take a jar from the shelf, wipe the dust off it, uncork it, and ... the scent of summer fills the room.
So you hear the birds singing, a breath of light breeze and the warmth of the July sun on the cheek. If you know how to cook cherry jam, you can call summer to visit in the midst of winter blizzards.
There are many ways to prepare. Stewed fruit, jams, cocktail berries in a deep pink or green color ... But in this article we will consider exclusively the preparation of cherry jam. It can be done with and without bones, with the addition of other products (for example, chocolate), cook traditionally for a long time or heat cook only a few minutes. Let's try to consider several options.
If you plan to bake a variety of cakes, then the best decoration of your culinary masterpieces will be cherry-chocolate jam. Just half an hour of work - and you're done. How to cook cherry jam in such an original way? We sort through the berry, wash it, remove the seeds and stalks, put it in a pan. On a pound of cooked base product is an average of a quarter glass of water, a tablespoon of lemon juice and a glass of granulated sugar.
Combine these ingredients and, stirring, bring to a boil. As soon as it begins to gurgle in the saucepan, reduce the heat to a minimum and pour half a glass of dark rum or cognac. Cook for about 20 minutes, not forgetting to stir. After that, remove the pan from the heat and add the broken (100 g) bar of dark dark chocolate to pieces. We stir until it is completely dissolved. There is one “but”: such a workpiece is not stored for a long time. But there is also a plus: you can make such jam from a frozen product.
Now we will consider how to cook cherry jam in the old grandmother's way. You need to stock up on a kilo of seedless berries with a kilogram of sugar. Fall asleep and leave cherries until the white sand becomes completely red. Then shake the pan intensively so that the sugar drops down and connects with the juice put into the berries, and put it on the stove. As soon as the liquid starts to bubble, reduce the heat to a minimum and boil for exactly five minutes. Leave the pan for about four hours, then bring it to a boil again and cook for 5 minutes.
This procedure should be repeated three times. When you put jam on fire for the last time, begin in parallel the process of sterilizing cans. Without waiting for cooling, put the finished product in a glass container, tighten the lids. Turn the cans upside down and cover them with a blanket to cool as slowly as possible.
Many housewives, when asked about how to cook cherry jam, invariably answer: "Of course, with a bone!" This dessert comes out more aromatic - you just need to warn guests in advance to preserve their teeth. Make the workpiece according to the above recipe.
But far from everyone knows how to cook cherry jam so that the vitamins in it are preserved as much as possible. From a glass of water and 400 g of sugar you need to make syrup. Pour berries with seeds into it, bring to a boil, sharply reduce the heat and hold on the stove for about 5 minutes. Then pour into prepared warm cans and seal them tightly.